egyptian · breakfast
Egyptian lamb liver and butter on sourdough
The high-density Cairo morning that workers eat before dawn shifts: lamb liver seared hard in butter for two minutes a side, sliced thin and piled on warm whole sourdough toast with a pinch of salt and a squeeze of marinated lemon. The official liver portion of the week (max once per week per the Tayyibat hierarchy). Intense flavour, ten minutes total, palette-pure.
- Prep
- 4 min
- Cook
- 6 min
- Servings
- 2
- Difficulty
- easy
Steps
- 01
Prepare the liver
4 minPat the lamb liver dry with paper towel. Cut into slices one centimetre thick. Season with a pinch of salt only (no flour, no spice mix). The liver should be very fresh, deep red, not greyish.
- 02
Sear in butter
4 minHeat the butter in a heavy pan over high heat until it foams and starts to smell nutty. Add the liver slices in a single layer, do not crowd. Sear two minutes one side, flip, two minutes the other. The interior should be just rosy, never grey, never bloody.
- 03
Toast and assemble
2 minToast the sourdough bread until just golden. Drizzle a teaspoon of olive oil on each slice. Pile the seared liver on top, spoon a bit of the brown butter from the pan over for shine. Eat immediately while hot, the liver melting into the bread.
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This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.